Saturday, November 10, 2012

Taste Buds: Blueberry Muffins


Sometimes when I wake up in the morning I want something very specific for breakfast. I blame it on the pregnancy cravings and all those raving hormones in my body. This morning nothing would do but homemade blueberry muffins… the only problem was that I was missing a few key ingredients. So rather than doing the sensible thing and put something in my stomach I went to the grocery store, bought the ingredients, came home and made muffins… and then proceeded to watch them bake. And let me tell you 30 minutes feels like forever to a starving pregnant woman.

I proceeded to eat blueberry muffins straight out of the oven without letting them to cool resulting in burned fingers and a burned mouth. Regardless these muffins are simple yet divine.

    RECIPE: Blueberry Muffins
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup butter
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
2 1/2 cups blueberries (frozen) stir in frozen
2 tablespoons sugar (for top)

1. Preheat the oven to 375 degrees.
2. In a small bowl mix together flour, baking powder and salt. In a separate bowl at low speed use a mixer to cream sugar and butter until light and fluffy.
3. Add eggs into the sugar mixture one at a time and beat until well blended.
4. Pour the milk & vanilla into the sugar mixture and blend. Slowly add the flour mixture and beat until light and fluffy.
5. Add blueberries 1/2 cup at a time. Stir in by hand.
6. Grease muffin pan with Pam.
7. Pour batter into cups filling ¾ of the way full. Sprinkle each muffin with a light dusting of sugar.
8. Bake for 25-30 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.

Makes 12 muffins
Note these muffins freeze well.


Jess said...

I had one of these yesterday for breakfast too! It was all I could do not to eat Mr Dancer's as well!

Jennifer Arens said...


paul peggy zeus said...

MMM Good. We love muffins.

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